METML 610 E1 – Special Topics in Gastronomy: Food & Mental Health will be taught by Chad Bradford (MET Gastronomy alum) in Spring 2026. This online course will have a weekly live classroom session via Zoom (that will be recorded) and can be taken synchronously or asynchronously. What are the unconscious motivations for the foods we […]
There is a lot of unseen work that goes into writing a good recipe. Typically, conventional recipes contain a list of ingredients and their measurements followed by instructions for how to manipulate those ingredients into a successful dish. The recipe may use precise measurements, or may only call for a pinch or a dash. A […]
Alcohol is an ancient food. It is a social lubricant. It is a component of ritual, of art, of dream-making. It is powerfully charged and, yet, so completely misunderstood in American culture. I moved from Virginia to Boston in September 2011 with these words in mind – words jotted down while taking notes during my […]
Finding the perfect career path can be a struggle for some Gastronomy graduates. Throughout my time in the program, my friends and I would discuss matters such as balancing hospitality industry schedules with families, low pay and menial incentives, endless hours of kitchen drudgery, and many more unappealing aspects common to a life devoted to […]
BU MLA in Gastronomy alumna Emily Contois presented as part of the Pepin Lecture Series on three iconic Australian foods: kangaroo, the flat white and Vegemite.